Low Fat Herb and Garlic Roasted Lamb
Delight your taste buds with this **Low Fat Herb and Garlic Roasted Lamb**, a healthier twist on a classic roast that's bursting with Mediterranean-inspired flavors. This recipe combines the earthy aroma of fresh rosemary and thyme with the boldness of garlic and the brightness of lemon zest, creating a mouthwatering herb paste that coats a succulent, boneless leg of lamb. Perfect for special occasions or Sunday dinners, this dish uses a splash of olive oil and low-sodium chicken broth to maintain juiciness while keeping fat content in check. Roasted to perfection and rested for tenderness, every slice is infused with flavor. Serve it with your favorite sides and drizzle the savory pan juices for a restaurant-quality meal. With just 20 minutes of prep time, this recipe is your go-to for an elegant, wholesome main course!
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Recipe Information
Ingredients
- 1.5 kilograms Boneless leg of lamb
- 3 tablespoons Fresh rosemary
- 2 tablespoons Fresh thyme
- 5 large Garlic cloves
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Low-sodium chicken broth
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 180°C (350°F).
In a small bowl, finely chop the rosemary and thyme. Mince the garlic cloves and add them to the bowl.
Add olive oil, lemon juice, salt, black pepper, and lemon zest to the herb and garlic mixture. Mix thoroughly to form a paste.
Place the boneless leg of lamb in a roasting dish. Rub the herb and garlic paste evenly over the surface of the lamb, ensuring it is well coated.
Pour the low-sodium chicken broth into the bottom of the roasting dish. This will help keep the lamb moist and infuse it with flavor as it cooks.
Place the lamb in the preheated oven and roast for approximately 70-80 minutes, or until the internal temperature reaches 60°C (140°F) for medium rare. For medium, cook until the internal temperature reaches 70°C (160°F).
Remove the lamb from the oven and cover it loosely with aluminum foil. Allow it to rest for 15 minutes before slicing.
Slice the lamb thinly and serve with your preferred sides. The leftover pan juices can be drizzled over the lamb for extra flavor.
Nutrition Facts
Calories |
3424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.2 g | 277% | |
| Saturated Fat | 83.9 g | 420% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1200 mg | 400% | |
| Sodium | 5849 mg | 254% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 1.9 g | ||
| Protein | 342.0 g | 684% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 5160 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
